Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel and finely chop 1 shallot, chop 20 g of fresh parsley leaves, peel 2 cloves of garlic, and clean 300 g of mussels by removing their beards, until all ingredients are prepped and ready.
Watch out
Keep fingers curled away from the knife blade while chopping to avoid cuts.
Lift the lid away from you when checking mussels to prevent steam burns, and hold hot pans with dry towels to avoid hand burns.
Heat a saucepan on the stove, pour in 1 tbsp of olive oil, add the chopped shallot and finely grate 1 clove of garlic directly into the pan. Sweat for 30 seconds until shallots and garlic are translucent and softened. Add 300 g of mussels and 120 ml of dry white wine. Cover the pan with a lid, cook for 2 to 3 minutes, and give a few shakes until the mussels have opened up completely. Strain the juices directly into a large skillet, remove the mussel meat from their shells, and set aside for later.
local_fire_departmentMedium heat for 3 minutesWatch out
Stir constantly and hold the pan securely with a towel when shaking, otherwise the garlic will burn and turn bitter or hot liquid will spill.
Cut 200 g of white fish into cubes and cut 200 g of shrimp into 3 or 4 pieces each, until all seafood is properly cut.
Watch out
Keep fingers tucked under and away from the blade while cutting slippery seafood.
Keep face and hands a safe distance away from the open gas flame to prevent burns.
Place 2 tomatoes directly over the open fire using tongs until the skin is blistered. Leave to cool a little, peel off the skins easily, remove the seeds, and cut into small cubes.
local_fire_departmentDirect open flame for 1 minuteWatch out
Hold tomatoes firmly with tongs over the open flame, otherwise they may slip or drop into the burner.
Heat up the mussel reduction in the pan, bring to a simmer, add 250 ml of heavy cream, 0.5 tsp of pepper, and 0.25 tsp of freshly grated nutmeg.
local_fire_departmentMedium simmerWatch out
Stir the cream continuously after adding it, otherwise it may curdle or stick to the bottom of the pan.
Handle boiling water with extreme care to prevent severe scalds.
Add 1 tbsp of salt to the boiling pot of water, add 400 g of fresh fettuccine pasta, and cook for 2 to 3 minutes.
local_fire_departmentHigh boil for 3 minutesWatch out
Drop the pasta gently into the boiling water, otherwise boiling water may splash and cause burns.
Add the fish cubes to the simmering sauce and cook for 30 seconds. Next, add the shrimp and cook for 20 to 30 seconds. Then, add the scallops and cooked mussels, and cook for another 20 seconds. Finally, add the diced tomatoes and chopped parsley, and mix well.
local_fire_departmentMedium simmerWatch out
Do not overcook the seafood, otherwise the fish and shrimp will become tough and rubbery.
Use oven mitts when lifting and straining the boiling pasta pot to prevent severe burns from hot water and steam.
Strain the cooked pasta, add it directly to the pan with the seafood sauce, give a quick mix, and toss. Plate up the pasta, spoon extra sauce and seafood over top, garnish with a few parsley leaves, and serve.
local_fire_departmentLow heatWatch out
Toss gently so the delicate seafood pieces and pasta do not break, otherwise the dish will lose its presentation.
Ultra Creamy Paprika Garlic Shrimp Pasta
Gennaro's Fresh Seafood Pasta with Cockles, Mussels, and Prawns
Easy One-Pot Tomato Sauce Penne Pasta
Easy One-Pot Creamy Ground Beef Pasta Two Ways
Authentic Italian Seafood Spaghetti
Creamy Crab and Shrimp Stuffed Shells